jackm1943 Loc: Omaha, Nebraska

Today I cooked the best steak I've ever made here at home. First time using my new sous vide water heater, 140F (medium) for 2-1/2 hours, seared on my electric grill. Very tender, juicy and tasty, and I know it can get better by reducing the temp to medium rare (129-130F) and searing in a skillet. I'm looking forward to using it more, including on thick pork chops.

DaveyDitzer Loc: Western PA

My son used it on a whole filet which was outstanding. Seared with a kitchen torch - a SS bernzomatic.

SuperflyTNT Loc: Manassas VA

The only way I cook steak anymore, but 140° is ruint! 😜🤪

tradio Loc: Oxford, Ohio

Ive been wanting to try this.
Currently using a Green Egg and keeping the temp around 225-250 for a couple hours.

Adamborz

I cook mine at 130...

SuperflyTNT Loc: Manassas VA

If you’re trying to smoke something, yes. Definitely a no for steak.

Jaackil Loc: Massachusetts

I love my sous vide! Best, most perfect steaks ever. But it takes time. Depending on the thickness you can do steaks in an hour. It is really hard to overcook. The same steak can be left in for 3-4 hours and not get overcooked only more tender. I have done pork chops and they are the juiciest I have ever had. One thing about cooking pork throw out the old rule about cooking until all the pinkness is gone. It does not apply to Sous vide. Unless you opt for well done, medium will still have a pink but that is ok because it will reach the correct temp all the way through if done correctly and for the right amount of time. With Sous vide it is all about the temp through out the piece of meat I would not Sous vide pork to well done it kind of defeats the purpose. One word of caution you do need to pay attention to safe handling practices for meats especially when it comes to cooling and refridgerating. Most people serve right from the sous vide after searing. However I have pre cooked steaks for later in the day refrigerated them and then thrown them on the grill for quick and perfectly cooked steaks. You need to ice bath them to chill them quickly before refridgerating.

ottopj Loc: Annapolis, MD USA

What, exactly, is a ruint?

tomcat

How about showing us a copy of this contraption?

SuperflyTNT Loc: Manassas VA

t's great for reheating stuff too because as long as you don't set it higher than the cooking temperature it will only heat it and not cook it more. As for pork, it's not just with sous vide, modern pork is safe and it only takes 137 degrees to kill trichinosis. It's great for chicken too. We're taught that chicken needs to reach 168 degrees, but that's not true. 168 degrees will kill salmonella instantly, but time and temperature work together. If you cook chicken to 150 degrees and keep it there for 3 minutes it is just as effective. You can even go lower temps for longer times. I tend to cook breasts at about 153 degrees. It's much more juicy and tender than cooking over 160. I've done less but the texture is a little mushy.

Bultaco Loc: Aiken, SC

Ruined, WAY overcooked. Steaks should be REAR.

SuperflyTNT Loc: Manassas VA

A colloquial way of saying it's ruined.

SuperflyTNT Loc: Manassas VA

SuperflyTNT Loc: Manassas VA

This is the one I use.

https://get.anovaculinary.com/products-comparison-2?utm_source=google&utm_medium=cpc&utm_ad_id=7847955268_398022578852_kwd-61607458778&utm_class=brand&gclid=Cj0KCQiAqNPyBRCjARIsAKA-WFzMtHhOER7fzWw6RlZbxXl60DyV8XVJ-DwnN1_ydzbRg4he7oy6BmcaAutEEALw_wcB&utm_home_exp=home13us_products-comparison-2

dennis2146 Loc: Eastern Idaho

I think he means somewhere between runt and ruined. A friend used to speak like that but did write it correctly.

Dennis